Stewed white pork with pickled cabbage

Speaking of Northeastern cuisine, apart from the hot stew, the charm of pickled cabbage is naturally irresistible. The winter in Northeast China cannot be separated from pickled cabbage. The highest and most classic expression of sauerkraut is stewing, stewing with the meat, using a casserole or ordinary pot, commonly known as pickled cabbage for boiling white pork. To "boil", you can understand the meaning of the text-enter the water, so there must be soup. Today, I will make a pickled cabbage and white meat pot (the pickled cabbage is Yuyuan pickled cabbage, and the brand is relatively tough). Sauerkraut white meat pot, the soup is white, fresh, sour, fragrant and palatable. The pickled cabbage is crisp, tender, salty and sour. Although the pork is fat, it is neutralized by the pickled cabbage. The fat meat turns fat but not greasy at the end of the mouth. The combination of the two best reflects the tenderness of the pork and the delicacy of the pickled cabbage-------